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This healthy, fast and easy to make vegetable and cheese pasta salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. large macaroni, cooked al dente
4 oz. whole pickled baby beets, halved
4 oz. Cheddar cheese, grated
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
1 tsp. dried caraway seeds, crushed
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine macaroni, beets and Cheddar cheese. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper and caraway seeds. Pour dressing over salad and mix well.
Spoon macaroni and beet salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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